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Preparation

Step 1: Start by making steamed rice
Make rice in rice cooker or sauce pan as this takes about 22 minutes. If using sauce pan on the stove, make sure you start in med-high heat until it starts to boil. Then switch to medium heat and boil for 5-6 minutes. When the rice is almost completely soaked with water, lower the heat to medium-low and boil for 8-10 minutes, then in very low heat for additional 3 minutes.
Step 2: Make the Bulgogi BBQ marinade in a bowl
Add all the ingredients and stir properly.
Place the thinly sliced bulgogi beef in a deep bowl and pour half the marinade over. Mix properly with hand (using sanitary kitchen gloves)
Place the beef ribs on a separate plate. Pour the remaining marinade evenly over the beef ribs on both sides.
Leave the marinated beef aside for 10-15 minutes
Step 3: Prepare the vegetables
Slice the onion, zucchini, oyster mushroom and green pepper in thin pieces and place them on a plate
Step 4. Prepare the lettuce wrap Ssam-jang paste
Chop up the tofu and place them in the clay pot or sauce pan.
Add sesame oil, kochujang, dwenjang, pepper and garlic and mix properly.
Cook in med-low heat, covered for 10 minutes. (15 minutes if adding beef)
Step 5: Prepare the portable grill or skillet on the dining table with the vegetables, ssam jang, steamed rice and enjoy!
* Remember to pour 1 TBS of cooking/olive oil on the grill before adding vegetables and beef to prevent them from sticking or getting burned
Useful tips:
*Key to tender, delicious Bulgogi is to marinate the beef for at least 40 minutes before cooking. Ginger and lemon are used as meat tenderizers.
* Follow the 5 steps in the order as described above to keep the preparation and cooking time to 30 minutes.
* Recommended wine: Chilled Soju (Korean wine) with sliced lemon!